How to make Andhra Pepper Rasam -
Pleasantly fiery, this Andhra version of rasam is indeed very refreshing.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Tomatoes (टमाटर)
Cuisine : Andhra
Course : Dals and Kadhis
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For more recipes related to Andhra Pepper Rasam checkout Keoti Dal, Dal Dhokli, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like Narkol Diye Cholar Dal - SK Khazana Jain Moong Ni Kadhi Aam Kadhi (Fajeto) Dal Kababi
Andhra Pepper Rasam Recipe Card
The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Andhra Pepper Rasam Recipe
Split pigeon pea (toor dal/arhar dal) boiled 2 tablespoons
Tomatoes chopped 1 medium
Turmeric powder 1/4 teaspoon
Salt to taste
Tamarind pulp 1/2 tablespoon
Curry leaves 8-10
Fresh coriander leaves a few sprigs
Coriander seeds 1 tablespoon
Cumin seeds 1 teaspoon
Fenugreek seeds (methi dana) a pinch
Split pigeon pea (toor dal/arhar dal) 1 tablespoon
Black peppercorns 20-25
Oil 2 tablespoons
Dried red chillies 2
Asafoetida 1/2 teaspoon
Mustard seeds 1/4 teaspoon
Curry leaves 8-10
Method
Step 1
Put the boiled dal in a deep non stick pan and mash well. Add the water in which it was cooked and mix.
Step 2
Add tomato, turmeric powder, salt and tamarind pulp and mix well. Add 3 cups of water and let it cook.
Step 3
Dry roast coriander seeds, cumin seeds, methi dana, toor dal and peppercorns till fragrant. Add curry leaves to the dal mixture, cover and cook.
Step 4
Cool and powder the roasted spices. Add 2 tbsps of this powder to the dal mixture and mix well.
Step 5
Cover and cook till tomatoes are completely soft. For tempering heat oil in a small non stick pan.
Step 6
Chop coriander leaves. Break red chillies and remove seeds.
Step 7
Add asafoetida and red chillies to hot oil. Add mustard seeds, curry leaves and when the seeds splutter add this to the rasam and cover to trap flavours.
Step 8
Add coriander leaves and mix well. Serve hot by itself or with hot steamed rice.
Nutrition Info
Calories : 102.85 Kcal
Carbohydrates : 5.85 gm
Protein : 1.85 gm
Fat : 8.075 gm
Other : 0.3
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
